This chicken sorrentino recipe is a flavorful and decadent comfort food meal. It's a combination of chicken and eggplant parmesan with a few ingredients that make it even better. I love that it's easy enough to make on a busy weeknight and is also an impressive meal for hosting dinner guests.
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My Take On Chicken Sorrentino
When I want to pull out all the stops and make a truly memorable dinner, this chicken Sorrentino is one of my go-to recipes. It has juicy pan fried chicken breasts that are topped with prosciutto, eggplant slices, and melted cheese. Everything's baked in a rich, creamy tomato sauce to complete this delicious meal.
In addition to tasting great, making this recipe is a breeze, though it'll taste like it took you hours! The most time-consuming part is pan frying the chicken, but everything moves pretty quickly after that. And believe me, the results are worth it!
I think this dish is amazing all by itself, but while it's in the oven, I usually like to whip up some healthy sides to go with it, like this buttery cauliflower mashed potatoes or sautéed carrots. No matter what you serve with it, it's sure to be a hit!
Why You'll Love This Recipe
Elevates the basic chicken dinner. As far as chicken recipes go, this one takes them to a whole other level of deliciousness. With the addition of eggplant, prosciutto, and cheese, this isn't your average chicken parm!
Guaranteed crowd pleaser. Whether I'm looking for a decadent date night dinner or something to feed a crowd, I know every time I make chicken Sorrentino, it'll be a hit!
So much flavor. This recipe has a mix of simple ingredients that all come together to make a one-of-a-kind dish. The tangy tomato sauce, succulent eggplant, crisp prosciutto, and juicy chicken create a balance of flavors and textures that'll leave everyone craving more!
Ingredients You'll Need
- Chicken breasts- preferably skinless boneless chicken breast. Make sure they're even in thickness so they cook at the same time.
- Eggplant- stick to a medium-sized eggplant, as you'll only need enough to cover each piece of chicken.
- Prosciutto- for that unmistakable salty, meaty element.
- Parmigiano Reggiano- adds a subtle nutty and savory flavor to the chicken. Can be swapped for pecorino or parmesan cheese.
- Provolone cheese- melts beautifully and perfectly compliments the chicken and tomato sauce.
- Marinara sauce- you can swap it for tomato sauce.
- Garlic- a must to elevate the flavor of any Italian recipe.
- Salt and pepper- to taste.
- Oregano and thyme- add extra flavor to tie the whole dish together.
- Flour- for dredging the chicken.
- Butter- to fry the chicken.
- Olive oil- for cooking.
How To Make Chicken Sorrentino
1. Bake eggplant: Preheat the oven to 400°F (205°C) and line a baking sheet or baking dish with parchment paper. Coat the eggplant with 4 tablespoons of olive oil, sprinkle it evenly with salt and pepper, and bake for 20 minutes.
2. Dredge the chicken: Mix the flour with a sprinkle of salt and pepper in a shallow bowl. Coat both sides of the chicken in the flour and shake off any excess.
3. Pan fry the chicken: Add the butter and 2 tablespoons of olive oil to a skillet over medium heat. Once the butter melts and the pan is hot, add the chicken and fry for 3 minutes on each side. Then remove it from the pan and set aside.
4. Make the red sauce: In the same pan, add the remaining olive oil and garlic and sauté for 30 seconds. Add 2 tablespoons of flour, give it a whisk, then add the marinara sauce. Cook everything for 5 minutes, stirring occasionally, then add thyme, oregano, salt, and black pepper. Continue cooking the sauce mixture until it has thickened.
5. Assemble the dish: Pour half of the sauce into the baking dish, then add the cooked chicken breasts in an even layer. Sprinkle with the Parmigiano Reggiano cheese, and cover each piece of chicken with a slice of prosciutto. Top each breast with an eggplant slice, and add a slice of provolone cheese on top of that. Pour the remaining sauce all over the top to finish it off.
6. Bake and serve: Sprinkle with more grated cheese and bake for 10 minutes or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving it warm, and enjoy!
What Can I Serve With This Recipe?
Since this is a richly flavored dish, it pairs best with more mild sides, like mashed potatoes, green beans, or broccoli cauliflower salad. I've also served it with keto cheddar bay biscuits and keto cheese bread, and both are delicious in the sauce.
My Pro Tips To Make The Best Recipe
- Instead of baked eggplant, use breaded eggplant for a more decadent meal. You can use the breading ingredients from my fried eggplant recipe.
- If your chicken breasts are particularly thick, you can pound them out into thin cutlets so they cook more quickly.
- Broil everything for the last 2-3 minutes of baking to brown the cheese and get a nice crispy topping.
How I Recommend Storing and Reheating Leftovers
In the fridge: Store any leftovers in an airtight container and keep them in the fridge for up to 3-4 days.
In the freezer: Store the cooled leftovers in a freezer-safe airtight container and freeze for up to 3 months.
Reheating: I've found the best way to this recipe is in a baking dish in the oven. Preheat the oven to 350°F and then cook for 10 minutes or until it reaches your desired temperature. If the sauce appears extra thick, you can add a splash of chicken broth to thin it out. For a quicker method, you can microwave leftovers in 30-second intervals until fully warmed through, but I'm not a fan of the texture it gives everything.
More Chicken Recipes To Make Next
- French onion chicken
- Italian baked chicken
- Baked cream of mushroom chicken
- Cheese-stuffed chicken breast
- Baked thin sliced chicken breasts
- 4 boneless skinless chicken breasts
- 1 medium eggplant, slice it lengthwise
- 4 prosciutto slices
- ¼ cup grated parmigiano reggiano
- 4 slices of provolone cheese
- 2 cups tomato or marinara sauce
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 cup flour
- 2 tablespoons butter
- ½ cup olive oil
- Preheat the oven to 400°F. Place the eggplant on a parchment paper lined baking dish, coat the eggplant with 4 tablespoons of olive oil, and sprinkle it evenly with salt and black pepper. Bake for 20 minutes.
- Mix the flour with salt and pepper in the dish. Dredge chicken cutlets in the flour and coat completely on all sides. Shake off any excess flour.
- Heat the butter and 2 tablespoons of olive oil over medium heat in a frying pan. Place the chicken cutlets into the frying pan and fry for 3 minutes on each side. Remove from the pan and set aside.
- In the same pan, add the remaining olive oil and minced garlic and sauté for 30 seconds. Add the 2 tablespoons flour, whisk, and add the marinara sauce. Cook for 5 minutes, stirring occasionally, then add the thyme, oregano, salt, and black pepper. Continue to cook until the sauce is thickened.
- Pour half of the sauce into the baking dish, then add the chicken cutlets. Sprinkle with the parmigiano reggiano, and cover with sliced prosciutto. Top with the eggplant and sliced provolone cheese. Pour the remaining sauce on the top.
- Sprinkle with more parmigiano reggiano cheese. Bake in the oven for 10 minutes or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Nutrition Information:Serving Size: 1 piece of chicken
Amount Per Serving: Calories: 696Total Fat: 42.9gSaturated Fat: 11.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 128mgSodium: 1051mgCarbohydrates: 37.6gFiber: 7gSugar: 8.8gProtein: 42.9g